Bibimbap Bowls and Spicy Sriracha Green Beans with Kelley Williamson, The Plant Based Kitchenista

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. If you would like to join me and Kelley at Rancho La Puerta please4 email Help@ChefAJ.com to be put on the waiting list. Plant Based Kitchenista www.plantbasedkitchen.com Email: kelley@plantbasedkitchen.com Kelley Williamson is a Plant Based Chef and a Certified Food for Life Instructor through Physicians Committee for Responsible Medicine (PCRM) specializing in low fat plant based (vegan) cooking under the name Plant Based Kitchen. Kelley focuses on facilitating cooking classes, offering personal chef services and sharing food information, recipes and ideas through all of the classes that she teaches. https://www.meetup.com/Denver-Healthy-Plant-Based-Cooking-Classes/ YouTube: https://www.youtube.com/channel/UCJE8ZL6Yr1tpVaZL-v2uxIw - Plant Based Kitchenista Plant Based Kitchenista www.plantbasedkitchen.com Email: kelley@plantbasedkitchen.com BimBimBap Bowl (makes 3 to 4 Servings) Ingredients 1 red bell pepper, thinly sliced 1 small zucchini, long, thin slices 1 yellow squash, round thin slices 1 red onion, thinly sliced 8 ounces mushrooms, thinly sliced 1 ear of corn, grilled and then sliced from the cob 2 tablespoons vegetable broth, divided Sea salt and black pepper to taste 4 cups brown rice, cooked 1/3 cup of vegan kimchi 1 tomato, sliced 1 scallion, thinly sliced 3 to 4 radishes, thinly sliced Sauce: 4 tablespoons gochujang 1 tablespoon date paste 1 tablespoon rice vinegar 1 to 2 tablespoons water Directions: Heat a grill pan over medium-high heat. Toss the pepper, zucchini, red onion, and corn in vegetable broth and then sprinkle with sea salt and black pepper (optional). Grill, flipping from time to time, until soft and with grill marks. After the corn has cooled, slices the corn off the cob and set aside. Divide the warm rice between 4 bowls and top with the grilled veggies (make it pretty), kimchi, tomatoes, green onions, and sesame seeds. Serve with the sauce. Spicy Sriracha Green Beans (Makes 3 to 4 servings) Ingredients: 1-pound green beans, washed + trimmed Sauce 2 tablespoons low sodium soy sauce (gluten-free or regular) 2 tablespoons sweet chili sauce 1 tablespoon Sriracha plus extra to taste 1 teaspoon minced garlic 1-2 teaspoons toasted sesame seeds (optional) Vegetable broth, as needed. Directions: Fill a large pan with 1 inch of water and bring to a boil. Add green beans and blanch for 3 minutes. While the green beans cook, fill a large bowl with ice water and set aside. Next whisk together your sauce by combining soy sauce, sweet chili sauce and Sriracha. Drain your green beans and then add them to an ice water bath to halt the cooking process, then drain once cool. This takes about a minute. Reduce burner to medium heat and sauté minced garlic and a tablespoon of the vegetable broth for 30 seconds, or until fragrant and simmering, then return your green beans to the pan. Mix well to coat the green beans with the garlic. Add your sauce ingredients and allow to simmer for a couple minutes, uncovered, to thicken the sauce. One desired tenderness is reached they're ready to eat!